Raw Almond Lemon Asparagus Salad

Author Becky's Mindful Kitchen


  • 1 bunch or pound asparagus, peeled with a vegetable peeler into strips
  • 1/3 c sliced almonds, slightly toasted (optional)
  • 1/4 c cranberries
  • shaved parmesan cheese- you choose how much to use
  • Dressing: equal parts Harvest Lemon Olive Oil and Gravenstein Apple Balsamic Vinegar
  • sea salt and pepper
  • Optional Dressing: equal parts olive oil and white balsamic with a dash of lemon juice and tablespoon of honey and zest of a lemon


  • In a medium bowl, combine all ingredients and adjust salt and pepper to taste.  It's best to let marinate for 30 minutes to soften the asparagus. Serve cold. 
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